Description
Mountain Castelmagno cheese is a typical Piedmontese cheese, originating from the Grana Valley. The Mountain Castelmagno DOP is produced all year round with milk from pastures that make the milk, and therefore the cheese, unique and flavorful, with a hay aroma, tending towards vegetal and raw milk. The color is pure white, and as it matures, the cheese tends to turn yellow. The paste has some holes, is grainy, and straw-yellow in color. Castelmagno is aged by the La Bruna dairy for at least 120 days, and the unique atmospheric conditions allow the cheese to mature and enhance both aromatically and in taste. Excellent cheese to enjoy on its own, the aroma is reminiscent of medicinal herbs, and depending on the aging, we recommend pairing it with full-bodied wines. Foodexplore offers Castelmagno cheese at special prices for you. Pairings: Castelmagno is a cheese we recommend savoring on its own, and we suggest pairing it with a structured wine, preferably Piedmontese, such as an excellent Barolo or Barbaresco. Also great grated over risottos. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: Mountain Castelmagno is made with cow's milk obtained from two consecutive milkings, sometimes added. Calf rennet is added to the milk, which is brought to a temperature between 35 °C and 38 °C. After breaking the curd, the form is pressed and wrapped in a dry cloth, hung, and finally placed in special containers. After this first phase, the forms are broken again, salted, placed in cylindrical molds, and pressed. Aging takes place in cool and dry places or in caves that naturally have these characteristics. Aging: 23